Description
Delight in these indulgent Tiramisu Whoopie Pies, combining soft cocoa-spiced cakes with a creamy mascarpone coffee filling for a perfect handheld dessert inspired by the classic Italian tiramisu.
Ingredients
Scale
- Cooking spray, for greasing
- 2 1/4 cups (270 g) all-purpose flour
- 1/2 cup (40 g) unsweetened cocoa powder (preferably Dutch-processed), plus more for dusting
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1 cup (215 g) packed light brown sugar
- 1/4 cup vegetable oil
- 4 Tbsp unsalted butter, softened
- 1 large egg
- 1 tsp pure vanilla extract
- 3/4 cup milk
- 1/4 cup freshly brewed coffee, warm
- 3/4 cup heavy cream
- 1/2 cup (55 g) confectioners’ sugar
- 1 Tbsp instant coffee
- 6 oz mascarpone, cold
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and grease them lightly with cooking spray to prevent sticking.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, kosher salt, and baking soda until evenly combined.
- In a large bowl, using a handheld mixer on medium-high speed, beat the light brown sugar, vegetable oil, and softened butter until the mixture is light and fluffy, about 2 to 3 minutes.
- Add the egg and vanilla extract to the creamed mixture and continue beating until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, beating on medium-low speed until just a few dry streaks remain. Next, add the milk and warm coffee, mixing until just combined to form the batter.
- Using a medium scoop (about 3 tablespoons), drop dollops of batter spaced about 3 inches apart onto the prepared baking sheets.
- Bake the whoopie pies in the preheated oven until the edges are firm and the centers are slightly soft, approximately 12 to 14 minutes. Remove from the oven and allow to cool completely on the baking sheets.
- In a large bowl, beat the heavy cream, confectioners’ sugar, and instant coffee with a handheld mixer on medium-high speed until soft peaks form.
- Add half of the cold mascarpone to the whipped cream mixture and beat until just combined. Add the remaining mascarpone and continue beating until stiff peaks form, creating a smooth, fluffy filling.
- Flip half of the cooled cake discs over. Using a medium scoop, place a generous dollop of the mascarpone coffee filling onto the center of each flipped disc. Top each with another disc, flat side down, gently pressing together until the filling almost reaches the edges.
- Lightly dust the assembled whoopie pies with additional cocoa powder for a classic tiramisu touch. Serve immediately or chill until ready to enjoy.
Notes
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg